Instructions: Heat oil in a large soup pot. Add carrot, celery, onion and garlic. Cook until vegetables have begun to soften and the onion turns translucent, about 3-4 minutes. Stir in apples, butternut squash, thyme, oregano, chile flakes, salt and pepper. Cook for 3-4 minutes or long enough that all ingredients build a good base of flavor. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until squash and apples are fork-tender, about 25-30 minutes. Add heavy cream and use an immersion blender to puree soup to a smooth consistency. Otherwise, let soup cool to room temperature and carefully puree in batches in a blender or food processor.